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Asian Chicken and Water Chestnut Patties

Updated February 23, 2016
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Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of RomuloYanes.Cookstr.com

Serve these patties over gingered noodle salad.

Makes6 servings

Cooking Methodpan-frying

CostInexpensive

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free

Equipmentfood processor

Mealdinner

Moodadventurous, stressed, tired

Taste and Texturecrunchy, herby, hot & spicy, meaty, savory

Ingredients

  • 1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2-inch pieces
  • 1 (8-ounces) can whole water chestnuts, rinsed and drained
  • 1 bunch scallions, chopped (1 cup)
  • 1 teaspoon minced fresh jalapeño chile, including seeds
  • 2 tablespoons chopped fresh cilantro
  • 1 1/4 teaspoons salt
  • 2 teaspoons vegetable oil
  • 6 (8-inch) wooden skewers

Instructions

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.

Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

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